Recipe Details
Ingredients
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1 ¼poundsskinless, boneless chicken breast halves
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2teaspoonskosher salt, divided
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2teaspoonschili powder, divided
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1 ½teaspoonsground cumin, divided
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12(6 inch)flour tortillas
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2tablespoonsbutter
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1tablespoonolive oil
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1smallonion, finely chopped
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1mediumpoblano pepper, seeded and chopped
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1smallyellow bell pepper, finely chopped
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1(10 ounce) candiced tomatoes and green chiles (such as RO*TEL®)
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½(8 ounce) packagecream cheese
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4ouncessour cream
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4cupsshredded Cheddar-Monterey Jack cheese blend, divided
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1cuprefried beans (Optional)
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1(15 ounce) canred enchilada sauce
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
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Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
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While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter.
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Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
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Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend. Fold in shredded chicken.
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Spread about 1 tablespoon refried beans down the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9×13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
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Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Recipe Tip
You can make your own enchilada sauce if preferred.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories827 | |
% Daily Value * | |
Total Fat 47g |
61% |
Saturated Fat 28g |
138% |
Cholesterol 163mg |
54% |
Sodium 2147mg |
93% |
Total Carbohydrate 53g |
19% |
Dietary Fiber 6g |
23% |
Total Sugars 3g |
|
Protein 47g |
94% |
Vitamin C 41mg |
46% |
Calcium 184mg |
14% |
Iron 5mg |
29% |
Potassium 760mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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